My first food memory is of my little sister and I ‘helping’ my mum bake bread in the kitchen. Sat on the table, we dutifully assisted in kneading the dough and then spent the next however long asking if it was ready to eat! I’m not ashamed to admit, that from when I was a small child until an almost adult I didn’t have an adventurous palete; neither meat nor fish touched my plate, although luckily I made up for that with heaps of vegetables. I was however, always cooking and baking. So much so in fact, that my mum reminded everyone in her speech at my wedding that at the tender age of 9 I could quite happily cook a full roast dinner with all the trimmings — I just didn’t eat much of it! Since I started travelling, and having recently (19 months ago) moved to New Zealand with my husband, I have continually pushed my culinary boundaries and now I can’t help but allow the gorgeous seafood available in this little corner of the world to end up on my plate!
This cake actually more closely resembles a flan in terms of consistency and height; a beautiful golden colour it is invitingly moreish, particularly when covered in a lemon and sour cream icing. I have made this cake a couple of times recently – normally on a Sunday afternoon baking session with my little girl – [...]
I was immensely excited for this month’s blog post to come to fruition. When I started researching the cream I would need to use in New Zealand, Kate reminded me about Wangapeka, a brilliant dairy producer near Nelson that had couriered down clotted cream for my baby shower which she lovingly organised.
Over the Christmas holidays I totally over-dosed on fresh tuna. Seared and covered in black pepper, Szechwan stylee [http://ourkitchen.fisherpaykel.com/recipe/simons-szechuan-tuna-with-sesame-slaw/] and, when it is as fresh as it gets; completely raw, soaked in a miso marinade on top of a crispy little wonton.
I am all about raw food at the moment. I have recently decided to try and seriously reduce the amount of sugar going into my diet. Come mid-morning you are now more likely to see me snacking on raw carrots and broccoli, whilst sipping water or a green tea, which is a far cry from [...]
With similar colour properties to cola-cola you could be forgiven for turning your nose up at the attractiveness of this drink, however what it lacks in aesthetic value it most certainly makes up for in flavour and refreshment.
If someone could work out the way to bottle sunshine, and turn it into a drink, I am pretty sure it would look, taste and feel like this Mango lassi; sweet, fruity, and packed with a small punch.
I have wanted to post this recipe for about 6 months; but knowing the sweet in savoury theme had been planned, and how well this recipe fits into the theme, I decided to hold out. I’ve made this salad several times in the office, as an accompaniment to some evening meals and it has been [...]
The ultimate lazy Sunday in my house would actually mean not cooking anything. This brings me nicely to my recipe for the month… If we are planning curry for dinner (at least twice a week!), I always try and make it the night before to allow the flavours to develop. This dish is no exception. [...]
This month the OurKitchen team are bringing you ‘Lazy Sunday’s’. We have carefully selected those recipes, which for us, epitomise a lazy Sunday. From French toast to pickled vegetables and a whole heap of deliciousness in-between; we are looking forward to sharing them with you in the coming weeks.
It has been pointed out to me, in a very light hearted way that my recent recipes have been based around pumpkin. It is true, I am a little bit pumpkin obsessed at the moment. I just can’t seem to walk past the piles of them in the supermarket without one ‘accidentally’ falling into my [...]
I am totally over winter this year. To be honest, it hasn’t even been *that* bad ( pretty sure i just jinxed us all here in Dunedin with that comment), but getting up in the morning, while it is still pitch black just doesn’t have the same appeal.
It seems to fitting to pair meringues with almonds and the flavour of orange blossom flowers; they all share the similarities of being pale and delicate. Because of the nature of the orange blossom, and the belief that they symbolise purity, these tiny flowers are seen as a traditional bridal flower in many countries and therefore, their presence at these auspicious occasions comes [...]
I’m thinking that if there should ever be a campaign for real ginger….then this cake would become iconic.
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